Recipe of the Month

Recipe of the Month

Pumpkin Soup


 Here's a quick and simple pumpkin soup recipe that's perfect for cooler days:


1 can (15 ounces) of pumpkin puree
1 small onion, chopped
2 cloves garlic, minced
2 cups vegetable or chicken broth
1 cup coconut milk (or heavy cream for a richer version)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)


    1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

    2. Stir in the ground cumin, cinnamon, and nutmeg. Cook for about 1 minute to release the flavors. Then add the pumpkin puree and mix well.

    3. Pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a simmer and cook for about 10 minutes to let the flavors meld together.

    4. Use an immersion blender to blend the soup until smooth directly in the pot. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.

    5. Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Heat the soup gently for another 5 minutes until it's warmed through.

    6. Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired.

    Enjoy your cozy and creamy pumpkin soup, perfect for a chilly day!

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